Cream of Potato Soup "Parmentier"

93 Reviews
96% would make this recipe again

Potato and leek soup, thickened with egg yolk.

This recipe owes its name to the French pharmacist Antoine-Augustin Parmentier [par-mawn, -TYAY], who promoted potatoes in France towards the end of the eighteenth century. He himself had been fed potatoes (until then considered «hog feed» at best) in a German prison-of-war camp, during the Seven Years' War (1756-1763). Upon returning to France, he convinced his countrymen to adopt this tuber as an effective and tasty means of combating famine.

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Ingredients

??? leeks ???
??? potatoes, cut into 2 cm pieces ???
??? butter, unsalted ???
??? olive oil ???
??? chicken broth ???
??? water ???
??? egg yolks ???
??? chives, fresh [optional] ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: Finely chop the leeks; peel the potatoes then cut them into 2 cm pieces.
  2. Heat the butter and oil in a saucepan. Add the leeks, cover, then cook over low heat until the leeks are softened, 7-8 min. Add the potatoes, then sauté 2-3 min. Pour in the broth and water. Season with salt and pepper. Bring to a boil, then lower the heat, cover and simmer until the potatoes are softened, about 25 min. Purée the soup in a blender or food processor.
  3. Separate the egg white(s) and yolk(s). Set the white(s) aside in a glass jar with a lid and put it in the refrigerator or freezer for a future use in another recipe.
  4. Put the yolk(s) in a small bowl, then add 1-2 spoonfuls of soup and mix well with a fork. Pour the soup back into the saucepan, add the yolk mixture then reheat through.
  5. Ladle the soup into bowls. Sprinkle each bowl with minced chives (optional) and serve.

Observations

This soup will keep up to 7 days in the refrigerator or up to 3 months in the freezer.

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

170

Fat

6 g

9 %

Saturated 2 g
+ Trans 0.1 g

10 %

Cholesterol

40 mg

Sodium

340 mg

14 %

Carbohydrate

28 g

9 %

Fibre

3 g

11 %

Sugars

3 g

Net Carbs

25 g

Protein

3 g

Vitamin A

17 %

Vitamin C

22 %

Calcium

4 %

Iron

10 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin K
Good source of  :
Folacin, Manganese, Potassium, Vitamin A, Vitamin B6
Source of  :
Copper, Fibre, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin C, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1
Meat and Alternatives 0
Fats 1
More info
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Reviews

93 Reviews (90 with rating only) 96% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Potato | Soups | Halal | French

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

yum

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

A simple recipe that makes a nice, hearty soup. I was worried that the leeks would be a bit overpowering but the flavour was quite mild. I found that it took quite a bit longer to prepare than the directions stated, however (closer to an hour). Overall a winner!

Useful 4
Anonyme
october 20, 2021

would love to try this but I have an egg allergy...any suggestions?

Useful 0

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